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Plums, Magnum Bonum, Preserved

Magnum bonum and other fine plums may be boiled into a jam in the usual way, or preserved whole like apricots, or as follows. Take fine, ripe, sound fruit. Pare them, and in order to do this more easily throw them into boiling water for a minute. If they are not fully ripe, they will need to simmer gently for two or three minutes. Take a pound of sugar to each pound of fruit. Dissolve in a little water, skim carefully, and boil until it is almost candy height. Throw in the plums, and let them boil gently for a quarter of an hour. Lift them out carefully, strain the syrup over them, and let them lie for two days. Boil them again until they look quite clear, put them into jars, cover with the syrup, tie the jars up, and store in a cool, dry place. Time, three days. Boil the plums the last time about ten minutes.